EAT THE SEASONS!

Za’atar is an aromatic mix of thyme, sesame seeds and sumac. It is just perfect for this recipe.

Put a twist in your Easter feast. Have trout!

Ingredients

  • 1 tablespoon of Za’tar
  • 1 garlic clove, grated
  • Zest of 1 lemon, plus 2 lemons cut into wedges to serve
  • 1 tablespoon olive oil
  • 260g trout fillet, cut into chuncks
  • 1 zucchini, cut into slices
  • 100g full fat yogurt
  • 25g harissa paste

Method

  • In a bowl mix together the za’atar, garlic, half lemon zest, the olive oil and a pinch of salt.
  • Add the trout and zucchini and leave to marinate for at least one hour.
  • Mix together the yogurt, the remaining lemon zest and a pinch of salt. Swirl through the harissa paste. Set aside in the fridge.
  • Thread the trout and zucchini onto the skewers.
  • Place a griddle pan on high heat. When hot cook the trout skewers for 3 minutes, then turn and cook for a further 3 minutes or until cooked through.
  • Serve the skewers with harissa yogurt and lemon wedges on the aside.

Tips

  • Za’atar can be found in Middle Easter shops. If you can’t find it you can substitute the marinate with a blend of ground thyme, sumac, sesame seeds, salt and olive oil ground in a mortar..
  • Salmon is also a good fish for this recipe.

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